Name: Apple Cinnamon Bundt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 cups Honeycrisp, Gala, or Granny Smith Apples (peeled and chopped, about 360 g); 3 cups unbleached all purpose flour (365 g); 1 teaspoon baking soda (5 g); 1 teaspoon kosher salt (6 g); 1 teaspoon ground cinnamon (3 g); 1/2 teaspoon ground ginger (2.5 g); 1/4 teaspoon ground cloves; 1 1/2 cups grapeseed or avocado oil (327 g); 2 cups granulated sugar (400 g); 3 organic eggs, large, room temperature (150 g); 1 1/2 teaspoons pure vanilla extract (8 g); 3 tablespoons butter, for greasing the tins (45 g); 3 cups powdered sugar (345 g); 2 tablespoons whole milk or nut milk (30 g); 1/4 teaspoon kosher salt (1.5 g); 1/2 teaspoon ground cinnamon (1.5 g); 1 teaspoon pure vanilla extract (5 g)

Jump to Recipe

What’s a Bundtlette?? It’s a mini, tiny, adorable bundt cake! In this particular case, they are small Apple Cinnamon cakes, that I stacked up and bathed in homemade cinnamon glaze. Win.

I found these super cute little Bundtlette tins from who else, but the Bundt masters themselves, Nordic Ware. If you’re not familiar with this brand, trust me when I say that they make incredibly high quality baking ware that will last FOREVER! No, they’re not paying me to say it, I just really love the quality of their products, and I know they’re worth every penny. That being said, my mini bundt pan has 6 wells in it, so I made a full batch of batter, and baked the first half of cakes, turned them out, then baked the second batch. yes, it took a bit more time, but I’m patient, especially when it comes to super *moist* (sorry) tender Apple Cinnamon Cake. It’s truly so delicious, with the warm spices and the tart, but sweet, apples, and the GLAZE.

It’s not a trendy cake, but it is a damn delicious cake, and that’s all I need. So, I adapted the recipe a bit, as I do. The apples are the star of the show, and they really shine here!

NOTE: If you don’t have the mini bundt pan, it’s fine! You can use any standard size bundt pan. The baking time will be much longer, closer to about an hour and 15 minutes. Whether you’re using standard or mini bundt pans, be sure to butter the tin really well. Don’t use nonstick cooking spray here. Unless it’s Baker’s Joy, then use Baker’s Joy. I think the spray is unreliable for bundt cakes because it tends to fall down the sides by the time you get the batter in the pan, and is essentially useless. Use your clean hands to get that butter in all the small grooves of the pan, and rest easy knowing that the cake will release, and all of your hard work will not be in vain.

Without further banter, I can’t wait to hear what you guys think of this recipe. It’s a serious favorite in our house, and I hope you love it as much as we do!

bake it to make it xoxo

Make sure to tag me @lions.bread on Instagram if you make these darling little Apple Cinnamon Bundtlettes! I love seeing my recipes come to life! To pin this recipe and save it to your favorite boards, simply Tap any image on this page and the Pin It! icon will appear, or click the icon at the end of each post!

Apple Cinnamon Bundt Cake

The best apple cake you will ever make. I said what I said.

Course Dessert

Cuisine American

Keyword Apples, bundt, cake, cinnamon

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 people

Author LeAnne Yaakubov

Ingredients

3 cups Honeycrisp, Gala, or Granny Smith Apples peeled and chopped, about 360 g
3 cups unbleached all purpose flour 365 g
1 teaspoon baking soda 5 g
1 teaspoon kosher salt 6 g
1 teaspoon ground cinnamon 3 g
1/2 teaspoon ground ginger 2.5 g
1/4 teaspoon ground cloves
1 1/2 cups grapeseed or avocado oil 327 g
2 cups granulated sugar 400 g
3 organic eggs, large, room temperature 150 g
1 1/2 teaspoons pure vanilla extract 8 g
3 tablespoons butter, for greasing the tins 45 g

Glaze:

3 cups powdered sugar 345 g
2 tablespoons whole milk or nut milk 30 g
1/4 teaspoon kosher salt 1.5 g
1/2 teaspoon ground cinnamon 1.5 g
1 teaspoon pure vanilla extract 5 g

Instructions

Preheat the oven to 350 degrees F. Use the 3 tablespoons of butter to grease the bundt pan thoroughly, making sure to spread butter into all of the crevices. Sprinkle about 2 tablespoons of all purpose flour into the pan, then tap the pan to distribute the flour.
In the bowl of an electric stand mixer, add the oil, sugar, and vanilla extract. Beat on medium speed for 3-4 minutes. Add the eggs and mix to combine until full incorporated and smooth.
Add the flour, baking soda, salt, cinnamon, cloves, and ginger to a medium size bowl, and whisk to combine. Add the dry ingredients to the mixing bowl along with the apples. Mix on low speed for 1-2 minutes. The finished batter should be thick and chunky from the apples.
Spoon the batter into the prepared bundt tins. Bake at 350 degrees for 55-60 minutes, until golden brown. Allow the cake to cool in the pan for 5 minutes, then invert onto a cooling wrack until completely cooled.
Make the glaze: In small bowl combine the powdered sugar, almond milk, cinnamon, and salt, and vanilla extract. Whisk until smooth, then drizzle generously over the cooled bundt cake.

Recipe Notes

Whether you're using standard or mini bundt pans, be sure to butter and flour the tin really well. Don't use nonstick cooking spray here. Unless it's Baker's Joy, then use Baker's Joy. I think the spray is unreliable for bundt cakes because it tends to fall down the sides by the time you get the batter in the pan, and is essentially useless. Use your clean hands to get that butter in all the small grooves of the pan, and rest easy knowing that the cake will release.